Description
A comforting lamb shank pie featuring fall-apart lamb in a golden, flaky pastry, enriched with sweet vegetables and earthy herbs.
Ingredients
Scale
- 2 lamb shanks
- 1 onion, chopped
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1 cup beef or lamb stock
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Pat the lamb shanks dry and season them with salt and pepper. Chop the onion, slice the carrots, and mince the garlic. Beat the egg in a small bowl and set aside for the egg wash.
- Heat a large, ovenproof pot over medium-high heat with a little oil. Brown the lamb shanks on all sides until nicely browned, about 6–8 minutes total. Remove the shanks and set aside.
- Add the chopped onion and garlic to the pot and sauté until softened and fragrant, about 4–5 minutes. Add the sliced carrots and cook for 2 minutes.
- Stir in the tomato paste, dried rosemary, dried thyme, stock, and season with salt and pepper. Return the lamb shanks to the pot and bring the liquid to a simmer. Cover the pot and transfer it to the oven. Braise for about 2 hours, or until the lamb is fork-tender.
- Remove the pot from the oven. Take the lamb shanks out and let them cool slightly. Discard the bones and shred the meat. Return the shredded lamb to the pot and mix it with the vegetables and cooking juices. Adjust seasoning as needed.
- Roll out the puff pastry and fit it over a pie dish, pouring the lamb mixture into the pastry-lined dish. Cover with puff pastry, sealing the edges.
- Brush the top of the pastry with the beaten egg and make a small vent to let steam escape. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
For a richer flavor, consider adding a splash of red wine to the braise. This pie works great fresh but can also be stored and reheated well.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 46g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg